Rib Stickin’ Bean & Barley Soup

This hearty & tasty vegetable soup is made with carrots, celery, tomato, spinach, kidney beans, pearl barey & onion.

Products you'll need:

CAMPBELL'S® Ready to Use Organic Vegetarian Vegetable Broth

CAMPBELL'S® Ready to Use Organic Vegetarian Vegetable Broth

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Ingredients

  • 1 tbsp (15 mL) olive oil
  • 2 large carrots, sliced
  • 2 stalks celery, sliced
  • 1 large onion, chopped
  • 1 box CAMPBELL'S® Ready to Use Organic Vegetarian Vegetable Broth
  • 1 can red kidney beans, rinsed and drained
  • 2 cups (500 mL) diced plum tomatoes
  • 1/4 cup (60 mL) uncooked pearl barley
  • 2 cups (500 mL) firmly packed, chopped fresh spinach leaves
  • Ground black pepper

Directions

  1. Heat oil in large saucepan over medium-high heat. Add carrots,celery and onion. Cook and stir until vegetables are tender.
  2. Stir in broth,beans,tomatoes and barley. Heat to a boil. Reduce heat to low. Cover and cook for 30 minutes or until barley is tender.
  3. Stir in spinach and season to taste with black pepper. Cook until spinach is tender.

Recipe tips

Pearl barley gives a nutty fullness of flavour to soups and stews. It is quicker to cook,with a less chewy texture,than pot barley.

Ratings & Reviews

(6)
  • Jennifer S.

    November 13, 2015

    Rating by Jennifer

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  • Colleen K.

    February 12, 2014

    Rating by Colleen

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  • K B.

    November 14, 2012

    Review by K B.

    Super easy, super delicious! Sometimes I don't have spinach on hand so I'll make it without and it still tastes good. But I do prefer it with the spinach. Sprinkle with a little parmesan cheese to jazz it up a bit.

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  • Bob B.

    December 11, 2011

    Review by Bob B.

    This hearty vegetable soup is not only very delicious but also low in calories. My daughter was impressed with the flavour and asked me for the recipe. I would rate this recipe 5 stars.

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  • Tracy M.

    December 30, 2010

    Review by Tracy

    This soup is really really good! One could say mmmm, mmmm, good! It is filling, easy to make and freezes well. I freeze it in small containers so I can take them to work.

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 120
Fat 2 g
Saturated Fat 0.3 g
Sodium 560 mg
Carbohydrate 22 g
Dietary Fibre 6 g
Protein 5 g
Calcium 4 %DV
  • One serving of vegetables
  • Good Source of fibre

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